FREE DELIVERY ON ORDERS OVER $99

  • Jul 11th 2014
  • 0 comment

Ingredients

  • 500g bread/strong flour (see Tips)
  • 7g (1 sachet) dried yeast
  • 1 tsp caster sugar
  • good pinch salt
  • 30ml olive oil
  • 250ml very warm tap water
  • little extra flour for hands and bench
  • Topping
  • 500g mozzarella cheese, well chilled, cut into long thick pieces
  • 100g piece parmesan
  • 2 medium zucchini
  • 2 small firm red tomatoes
  • 1 firm red capsicum, halved with seeds and membrane removed
  • 1 small red onion, peeled
  • basil leaves to serve (optional)
  • Sauce
  • 2 ripe red tomatoes, halved
  • ½ cup tomato paste
  • 2 cloves garlic, peeled
  • 1 cup parsley

Method

  1. Fit the food processor with the work bowl and dough blade.  Add the flour, yeast, sugar and salt. Process on speed 1 for 15 seconds or until well combined. Pour in the oil and water through the small food chute and process on speed 1 for 2-3 minutes or until a soft dough forms. Using lightly floured hands remove the dough and form into a ball. Place in a lightly oiled bowl, cover with a clean tea towel. Set aside in a warm place until dough doubles in size.
  2. Meanwhile, to prepare the cheese, toppings and sauce, wipe out the work bowl with a soft cloth.
  3. Fit the food processor with medium shredding disc*.  Remove the middle food chute. Place a piece of cheese into the chute, select speed 1 and gently push the cheese down with the pusher, but don't force it. Repeat with the remaining mozzarella and then the parmesan cheese. Remove the cheeses from the bowl and set aside.
  4. Wipe out the bowl with a soft cloth. Fit the work bowl with the adjustable slicing disc*. Slice the zucchini on the thickest setting on speed 2, repeat with the tomato, capsicum and onion (see Tips). Remove vegetables from the bowl and set aside.
  5. Sauce: Fit the food processor with the mini bowl and mini blade. Place all the sauce ingredients into the bowl.
  6. Process on speed 2 for 5 seconds or to the desired consistency. Divide the dough in half and roll out forming 2 pizza bases. Spoon over the fresh tomato sauce, scatter over a little cheese, top with a selection of vegetables and scatter over remaining cheese.
  7. Bake in a very hot oven or covered BBQ for 12 minutes or until cooked, crisp and golden. Scatter over fresh basil and serve.

Tips

  • Bread/strong flour is available from supermarkets and specialty stores.
  • Shredding discs vary model to model. If you have an ExactSlice™ model please use the reversible shredding disc, medium side up.
  • Slicing discs vary model to model, please use the thickest slicing disc.
  • The quickest shredding and slicing method is to leave the motor running and drop the vegetables into the small chute. You may need to trim the vegetables to fit or select small sizes that will fit easily. If larger sizes are desired the use the large chute. This is also very quick to use, but does involve re-selecting the speed after the large chute is removed each time.
  • When slicing or grating, the pusher should have just enough pressure to keep the food in contact with the blade.